Dressings and dips
Kefir Miso Ginger Dressing
Dissolve white miso into kefir before adding ginger and rice vinegar. The result is a savoury dressing for steamed vegetables; the miso already brings salt, so taste before adding more.
Make it
Method
- Whisk the kefir and flavor ingredients until evenly combined. Do not add extra salt yet.
- Rest in the refrigerator for 15 minutes so the flavors settle.
- Taste the cold dressing on a piece of vegetable. Miso may already provide enough salt; add more only if needed.
Smooth out the miso first
Mash the miso with a spoonful of kefir before whisking in the rest. Grate ginger finely and leave behind any tough fibres. White miso is usually milder than darker varieties; taste your jar before changing it.
Keep the unused portion cold
Cover and refrigerate at 4°C or below; use within three days or an earlier ingredient limit. Pour out a serving rather than dipping used utensils into the storage container.
Choose the kefir thickness
Use drinkable milk kefir for a dressing and strained milk kefir for a dip. That change works better than trying to thicken a thin sauce with extra seasoning.
Adjust the consistency
Stir before changing anything. For a thicker coating, fold in a spoonful of strained kefir; for a thinner sauce, add plain kefir a teaspoon at a time. Stop when it coats the food the way you like.